F and B A la Carte Breakfast Service Checklist
by Jonathan S. G., from the Community
This template outlines an a la carte breakfast service standard operating procedure for hospitality teams. It details the operating sequence for hostess, server, and kitchen, including guest greeting, seating, menu and napkin placement, water, coffee, tea, and juice service, allergy checks, order taking, plate service from the right, refills, table maintenance, and courteous farewells. Kitchen benchmarks cover food presentation, temperature, mise en place, and ticket timing targets to deliver a consistent high quality breakfast experience.
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About author
This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.